Hate to break it to you
Meh. Photo: Madeleine Aggeler Over Easy is a weekly food column by a 20-something woman who can barely cook an egg and just wants to learn how to throw together an elegant three-course meal for her friends.
As a child, I thought caramel apples were a huge scam. You think you can trick me into eating fiber by covering it in burnt sugar? Nice try, grown-ups. Not only are they far too healthy for my taste, caramel apples are difficult to manage — sticky, gooey caramel inevitably gets everywhere, and there’s no way to reach your hand inside your trick-or-treating bag in pursuit of better, more processed candy because you’re too busy balancing a dumb apple on a dumb stick.
Though McDowell’s recipe is intended for four apples, I decided to multiply all the quantities by 1.5, because I assumed many people in my life would want caramel apples. With a meat thermometer, the only thermometer we have in our apartment , I checked the temperature of the caramel. It was about 230, and as McDowell told me to do, I stirred it constantly for about 10 minutes, until the temperature reached 245 degrees, only dropping the thermometer in the caramel once.
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